Fried Vegan Eggs
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Make your own fried vegan eggs in 15 minutes or less! They look like real eggs and taste incredible. If you have been missing eggs, this recipe is for you! Made with simple ingredients that are easy to find.
These vegan eggs just might fool someone into thinking they are eating real eggs. They really do have that “eggy” taste and the texture of the egg white especially is spot on. The yolk is incredibly tasty, even if it doesn’t exactly replicate a real egg yolk (it comes close though!). My 12 year old PICKY son was so impressed, I think he ate five at dinner the other night!
I thoroughly enjoyed eating one on a piece of buttered toast, and it reminded me so much of eating real eggs as a child. If you miss eggs or are trying to give them up, I hope this recipe helps! Make sure you also check out my Vegan Omelette and Tofu Scramble.
Serve alongside vegan waffles, pancakes, or on a flaky biscuit with tempeh bacon.
Ingredients you need
- Silken firm tofu – Try to use the firm variety, not soft or extra-firm. This is the kind of tofu that comes in a vacuum pack, not regular firm tofu.
- White rice flour – Don’t substitute anything else. I tried it with regular white flour and they did not come out well at all.
- Cornstarch – I haven’t tried anything else, but arrowroot might work.
- Olive oil – You just need a tablespoon.
- Kala namak – Also known as black salt (though it’s pink), this is what really makes the “eggs” taste eggy, so don’t leave it out!
- Regular salt
- Water
- Yellow mustard – for the egg yolk
- Nutritional yeast
- Turmeric – mostly for color
- Paprika
How to make fried vegan eggs
It’s actually so easy. First, blend the egg white ingredients, either using a blender or food processor. Transfer to a bowl.
Add 1/2 cup of the egg white mixture back to the blender, along with the yolk ingredients and blend. Place egg yolk mixture in a smaller bowl.
This is simply an overview, see recipe card below for the complete printable recipe.
Melt some refined coconut oil (for no coconut taste) or vegan butter over medium heat in a large pan. Make sure to use either cast iron or a quality non-stick pan.
Scoop 1/4 cup of the egg white mixture and pour into the pan, leaving a little hole in the middle if possible. In the hole, place a tablespoon of the yolk. Cook for 2-3 minutes, then carefully flip and cook for 1 more minute. Transfer to a plate, continue with the batter until all the eggs are made and enjoy!
Tips for success
- Egg yolk – The vegan egg yolk is medium firm and not runny, which is how I personally like it. If you’d rather have a runny yolk, try this recipe for Vegan Egg Yolk from It Doesn’t Taste Like Chicken. It looks amazing!
- Be careful as the “eggs” are quite fragile when they are cooking. Use a very thin spatula to get all the underneath the egg before flipping, similar to real fried eggs.
- Please don’t use a pan that is prone to making ingredients stick. A well oiled cast iron pan works well, or non-stick. For me, stainless steel pans always cause tofu recipes to stick, so I avoid them.
- Don’t substitute any ingredients or amounts for best results. I’m all for experimenting, but if you make changes here I can’t guarantee the results!
What goes with fried vegan eggs
Whip up an incredible vegan brunch with any of the following recipes:
- Vegan French Toast
- Oven Roasted Breakfast Potatoes
- Tofu Bacon or Tempeh Bacon
- Avocado Toast
- Fluffy Banana Pancakes
- Vegan Blueberry Scones
Fried Vegan Eggs
Ingredients
Egg whites
- 12.3 ounce package silken firm tofu
- 1/2 cup white rice flour
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/2 teaspoon kala namak, *also called black salt
- 1/2 teaspoon regular salt
- 3/4 cup water
Egg yolk
- 1/2 cup of the egg white mixture
- 1/2 teaspoon salt, *or more kala namak
- 1/2 teaspoon yellow mustard
- 4 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
Instructions
- Prepare the egg whites: Drain any liquid from the tofu package, then add tofu to a blender, along with all the egg white ingredients. Blend until smooth, scraping down the sides as needed. Transfer the mixture to a bowl, scraping out all the last bits from the blender.
- Prepare the yolk: To the blender, add back 1/2 cup of the egg white mixture, along with the rest of the yolk ingredients. Blend until smooth, then transfer to a small bowl. You can also just whisk the egg yolk mixture in a bowl if your blender is large and it won’t blend.
- Place the egg white and yolk bowls close to the stovetop and get out a 1/4 cup measuring cup and a tablespoon for measuring. Heat a large cast iron (or other quality pan) over medium heat. Do not use a pan that is prone to sticking, cast iron or non-stick is best. Add a few tablespoons of refined coconut oil or vegan butter and let it coat the pan.
- Scoop 1/4 cup of the egg white batter and pour it into the pan but leave a little hole in the middle, if possible, and use a spatula to make it fairly flat and thin. In the hole, place 1 tablespoon of the “yolk” mixture. If there is no hole, it’s okay, just place it somewhere near the middle.
- Fit as many eggs as possible in the pan without touching. Let them cook on one side for 2-3 minutes, until nearly cooked through the top, then use a thin spatula to carefully flip the eggs over and cook for another minute. They will be fragile, so make sure to use a very thin spatula, get all the way under each egg and then flip carefully.
- Transfer the cooked eggs to a plate, cover with foil to keep warm and continue until you have used all the batter. It should make about 12 eggs. Serve immediately with toast and jam, and maybe a side of tempeh bacon or breakfast potatoes. Enjoy!
Notes
- Kala namak (or black salt) is essential for making these vegan eggs taste "egg-like". I wouldn't leave it out unless you absolutely have to.
- I haven't tried them with anything but silken firm tofu. If you use silken extra firm, you may need to add more water to make it a thinner batter. I'm not sure how soft silken would work either. I would not use regular firm tofu, it's way too thick.
- While I am all about experimenting, this recipe is a bit picky so follow the ingredients and instructions exactly for best results. If you substitute with anything, I can't guarantee it will work.
- Leftover "eggs" will keep in the refrigerator for 2-3 days, simply re-warm in the microwave, stovetop or toaster before enjoying.
Nutrition
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38 Comments on “Fried Vegan Eggs”
I love how is easy your recipes are to replicate’ with maximum reward!ñ, as well as easily attainable ingredients with names I can pronounce I have a refrigerator full of Just Egg, but I am looking forward to trying these when it’s gone!💚
PS do you have a particular spatula that works well for this?
Thanks Lori! I enjoy Just Egg sometimes as well. I have a few spatulas that are pretty old but I’m not sure of the brand. Nothing fancy, just rather thin and flexible. 🙂
HOLY CRAP, WHAT IS THIS MAGIC?! Nora, these were amazing!! I had no trouble with the recipe, everything came together perfectly and I cooked a bunch at once on my griddle. Definitely gotta really get a good knack for flipping but the flavour! Holy moly! Not completely vegan over here but I have such tummy troubles with eggs. This is gonna be a wonderful edition to Christmas for both my sister and I who can’t do regular eggs!
I love it! I’m so glad you love the eggs, and can now add them to your Christmas smorgasbord! Thank you for sharing your review!
I also had a hard time getting these to flip. I thought I was pretty careful measuring out ingredients. If the batter is not staying together, what would you recommend adding more of?
The most important thing is to use a good pan. My cast iron worked well, and a non-stick would be even easier to flip. But some stainless steel pans things like this are going to stick to no matter what. If the batter is too thin and watery, add a little more rice flour. If it’s too thick, add more water. Hope that helps!
JESUS! Absolutely amazing. I’m finishing the last bite of my second breakfast sandwich right now. Wow, just wow 🤩
Thanks Jessica! Glad you love the vegan eggs!
I just tried this recipe and loved it. Went vegan about a year ago, but was someone who often said that if I were trapped on a deserted island and could pick one food, it would be eggs. So, I’ve been missing the taste and texture of eggs, to be honest. This recipe did the trick, although I might reduce the regular salt the next time. Thank you, Nora, too, for introducing me to kala namak. I hadn’t been aware of that until now and it really does add an “egginess” that will probably be good in a lot of other dishes — sparingly of course. I look for your recipes first whenever I’m trying to find a vegan version that will taste really good. So grateful for you. Thanks again.
Hi Tina. I’m so glad this recipe satisfied your longing for the taste of eggs! Thank you for using my recipes. I’m glad you enjoy them. I appreciate you taking your time to share your thoughts and comments. Happy cooking Tina!
Thank you ❤️!
Thank you, Judith!
These are excellent! Perfect texture and taste. Much better than I remember actual eggs being. The recipe makes a lot and they reheated wonderfully in the toaster oven. It’s a little bit tedious making them look pretty and I might try just making a big scramble next time.
Hi Rebecca. Im glad you like the eggs! Thank you!
Awesome flavor and texture! I live alone and wondering if I can refrigerate the raw ingredients and cook eggs on the weekends. I hate to waste/1
Thank you so much Susan, I’m glad you enjoyed them! I understand not wanting to waste, you could probably cut the recipe in half to make less “eggs”. It might be possible to store the mixtures, uncooked, for a few days, but I’m not sure for how long. I don’t think it would last for 5 days in the refrigerator, but maybe 2-3. Hope that helps!
So I made this recipe once with regular firm tofu the first time since I didn’t have the silk extra firm and it worked out really great – easy and quick to do. BUT I went to make this recipe the second time and got the appropriate tofu the recipe calls for and the eggs did not turn out well at all I had to throw away the batter 😭 it was impossible to flip without it falling apart and the mixture just wouldn’t cook through so it was gummy in texture and the edges were hard and crisp little crackers since I tried cooking them thoroughly To get rid of the weird texture. I’ll make it again but with the first kind of tofu I used 😭 just wanted to share my experience
Hi Katie! I’m glad you enjoyed them the first time around, I’m surprised they worked with firm regular tofu. I wonder if you used the vacuum packed silken firm tofu, or just used silken tofu in water, or silken soft? Because those could definitely make the “eggs’ more fragile. My other tip is to measure everything accurately and don’t substitute any ingredient, even the white rice flour, in case you did. Thanks for sharing!
Listen to her when she says non-stick pan. I used even a seasoned cast iron skillet and the eggs stuck like crazy so we had scrambled “eggs”. Will try again if I ever buy another non-stick pan.
Yay! One of my most favorite of your recipes ever! I had a vegan runny egg yolk recipe on hand already and the combination with your egg whites couldn’t have worked out better. Your recipes NEVER disappoint.
I’m so glad to hear it! Thanks so much!
Hi, I wondered what would happen if I used Japanese – style silken tofu? I imagine more tofu less water? Sub water with soy milk? Interested in the results. How much does your egg white weigh/measure in total? Tia
Oh, and I am not a fan of mustard but do use mustard powder, would that work? Thanks again!
Yes, totally fine or just leave it out, it’s not necessary for the recipe to work.
It’s so hard to say without testing, I would just eyeball it and add more water if too thick, or start with less to make sure it’s not too thin. But I only tested it with silken firm tofu. Sorry, I haven’t measured the egg white mixture.
Yay for fried “eggs”! Loved this recipe. My husband is unfortunately not a fan of nutritional yeast so I added 1.5 tsp. of Vegan “chicken” broth powder to the water in the egg white mixture. I then pulsed cashews with a pinch of salt (like you do for Nora’s yummy parmesan recipe), and added to yolk mixture. I’m sorry to have made any changes–I have no doubt it’s amazing as is! We really loved the flavor and amazing texture. I put my smallest biscuit mold inside of my largest mold to help shape the eggs. They looked pretty darn good 🙂 Thank you for another great recipe Nora!!
I’m so glad you enjoyed them! It sounds like you were a bit creative and I’m so happy it worked out. 🙂 Thank you!
I don’t care for mustard so I’m not going to make the egg yolk part of the recipe. Can I just blend everything and then scramble this? Thanks Nora I really enjoy your recipes.
Yes, I think that would work quite well! You could also leave the mustard out, no problem. 🙂
How do you make vegan “egg white mixture”?
It’s all in the recipe, you are actually making the “egg whites” and “yolk”.
I have brown rice flour at home. Can I use it
I think brown rice flour will work okay, but I haven’t tested it.
Going to try this got your notification in my email for fried eggs today I’m pregnant and have been craving fried eggs on a bagel with cheese. Fully plant based so excited to try this. Thank you!!
That’s awesome, I hope you love them!
Have you ever tried to make these without the oil? How do you think they’d turn out?
I haven’t tried it but it would likely work. Thanks!